This is my favorite Cashew “Cheese” recipe because it’s simple to make, rich and creamy, and incredibly healthy! With a velvety texture and irresistible savory flavors, this creamy cashew cheese is versatile and can be used in many dishes that will delight the whole family. While cashews soak, place all the other ingredients in the blender and this cashew cheese soak-to-finish is done in 20 minutes, no cooking required.
What can you use this for?
My absolute favorite dish for this creamy cashew cheese is my Buffalo Mac and Cashew Cheese recipe! For a kid-friendly version, I have a mellower Creamy Mac and Cashew Cheese recipe, with simple flavors that everyone will love. This creamy cashew cheese can also be used for:
- Creamy topping for tacos or burritos
- Drizzled on broccoli
- Nachos
- Chip or veggie dip
- Drizzled on vegan pizza after it’s cooked
- Tossed with pasta
Tips for Success
- Use a high-speed blender. A powerful blender creates the smoothest, silkiest texture. If using a standard blender, blend a bit longer and stop to scrape down the sides.
- Adjust thickness. Add additional milk or water 1–2 tablespoons at a time to thin the sauce for drizzling or if the sauce is simply too thick.
- Taste and adjust. Add anything more this creamy cashew cheese may need: a dash of salt or tamari (go easy, a little goes a long ways), more lemon juice to bring out a brighter flavor, or a few more grinds of pepper.
Why you’ll love this creamy cashew cheese
- No cooking required
- Ready in 20 minutes
- Kid-friendly
- Nutritious alternative to cheese
Variations
- Make it spicy
Add cayenne powder, starting with ¼ tsp at a time and increasing for additional heat. - Make it smoky
For a smoky flavor profile, swap out paprika for smoked paprika, starting with ½ tsp and adding more to-taste. - No plant milk?
Use 1 cup vegetable broth in place of plant milk.
Storage + Reheating
- Store cashew cheese in an airtight container in the refrigerator for up to 4-5 days.
- The sauce will thicken once chilled. Simply add in a splash of water to loosen before using. Heat cashew cheese on the stovetop in a pot on low-medium heat or re-blend in the blender.
This cashew cheese is great for meal prep and can be added to dinners all week long.
Does Cashew Cheese taste like cheese?
Nope! It’s made from cashews, so it has its own unique flavor profile. If you take a bite expecting cheddar, you’ll be disappointed, but if you’re looking for a rich, savory, creamy sauce, this delivers in a big way.
Creamy Cashew Cheese (no-cook)
Equipment
- 1 High Speed Blender
Ingredients
- 1 ½ cups raw cashews
- 1 cup soy, oat, or almond milk (unflavored, unsweetened)
- ¼ cup nutritional yeast
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp turmeric powder
- 1 tsp dijon mustard
- 2 Tbsp lemon juice
- 2 tsp white or yellow miso (more to-taste)
- few grinds of black pepper
Instructions
- Place 1 ½ cups raw cashews in a bowl and pour boiling water over them. Let soak for 15+ minutes. You can also soak cashews overnight as well.
- Add all the other ingredients to a high speed blender. Once cashews finish soaking, strain water and place in the blender. Blend until smooth and creamy, about two minutes, stopping to scrape the sides occasionally.
- Taste creamy cashew cheese and add anything more it may need, adding more miso to increase saltiness. Cashew cheese with thicken after resting so add more plant milk and re-blend if needed.
I’ve tried at least a half dozen vegan cheese recipes and this one was not only the quickest to put together, it was the TASTIEST by far!! I have 2 fairly picky kids that usually dislike about 50% of the vegan flavors I throw at them.. not this cheese recipe! They both loved it, which is RARE and AWESOME. This recipe is a keeper.